Feed the Good Wolf - Liz's Vegetarian Chili

Feed the Good Wolf is a phrase we have used in our house ever since someone sent an email to me years ago. I printed that email and have had it taped to one of our kitchen cabinets so we can refer to it when needed. Which is nearly every day for me. Sometimes more than once a day.

The story goes:

One evening an old Cherokee told his grandson about a battle that goes on inside people. He said, "My son, the battle is between two wolves inside us all.

One is evil. It is anger, envy, jealousy, sorrow, regret, greed, arrogance, self-pity, guilt, resentment, inferiority, lies, false pride, superiority, and ego.

The other is good. It is joy, peace, love, hope, serenity, humility, kindness, benevolence, empathy, generosity, truth, compassion and faith.

The grandson thought about it for a minute and then asked his grandfather, "Which wolf wins?"

The old Cherokee simply replied, "The one you feed."


Everytime I read this I can just see a wise old Indian say these words wistfully to his grandson. Knowing full well what a challenge it is to always feed the good wolf.

Sometimes in our house someone might ask, "Are you feeding the good wolf?" Or someone might happily say, "That was feeding the good wolf." This can apply to all kinds of situations but we all understand what it means.

Yesterday I wanted to feed the good wolf by fixing a really healthy meal. My friend Liz owns a wonderful restaurant called Cafe at the Mall. Liz has been very gracious to help out our local Diabetes Center from time to time with healthy and delicious recipes.

This colorful Vegetable Chili is one of those recipes. It looks complicated,but once you have everything chopped it is really fast and easy.

This recipe makes a huge pot of chili so there is plenty to share. Which will help you feed your good wolf.

Cafe at the Mall Spicy Rich Vegetable Chili

3 Onions, chopped (I used one large one)
2 TBSP minced garlic
3 TBSP oil for sauteing
2 Large Zucchini, chopped
(I used 2 small zucchini and 2 small yellow squash. You know I can't follow a recipe exactly.)
2 peppers, chopped (I used one green pepper and one jalapeno)
2 ribs celery, chopped
2 med carrots, grated (I sliced them)
1 sweet potato, peeled and cubed (This was wonderful!)
Fresh Cilantro
2 Cans diced tomatoes
1 12 oz can tomato paste
1 can black beans, drained
1 can kidney beans, drained
1 can garbanzo beans, drained
2 TBSP cumin
2 TBSP chili powder
1 TBSP turmeric
Water

Liz's recipe did not have salt or pepper, but I added a little bit anyway.

Preparation:

Saute onions and garlic in oil. Once the onions start turning translucent, add all the fresh vegetables and continue to cook stirring till everything is wilting.

Add spices and stir for a minute or more then add tomatoes, beans and water to make it the desired soupyness. Don't add too much water at first. You know what Mama says, "You can always add more but you can't add less."

Bring to a gentle simmer, stirring often and let chili cook for at least 30 minutes.

Serving Ideas from Liz:

Spicy Rich Chili, Green Salad and Whole Grain chips
Quesadilla filled with Spicy Rich Chili, cheese and guacamole
Taco Salad made with Spicy Rich Chili
Spicy Rich Chili over Brown Rice with Garlic Toast